Who can resist a good Marshmallow? My mum wanted some sweets to bring to work and share with her fellow workmates – perfect opportunity for a sugar overload!! I try to be good with my baking at home and am constantly struggling with the guilt of all the excess butter and sugar which baking sweets usually goes hand and hand with. I have been wanting to experiment with different flavored marshmallow since making the vanilla ones a couple of weeks ago.
These mixed berry marshmallows turned out great! Even my husband who isn’t too fussed with overly sweet treats thought they were extra yummy (especially the coconut covered ones). I thought the chocolate covered ones were just ok….. I found the chocolate overpowered the lovely flavor of the mixed berry.
Mixed Berry Marshmallows
Recipe adapted from Martha Stewart’s Strawberry Marshmallows
- 28 grams of powdered gelatine
- 1/2 cup of mixed berry puree (I used thawed, frozen mixed berries and strained the puree before hand to remove raspberry seeds)
- 1/4 tsp of orange blossom water
- 1 1/4 cups of water
- 3 cups of sugar
- 1 1/4 cups of light corn syrup or glucose syrup
- 1/4 tsp salt
- 1/4 cup of Icing sugar sifted
- 1/4 cup of corn flour sifted
- Desiccated coconut (optional)
- Good quality dark eating chocolate melted (optional)
- Line the base and sides of a large baking dish with aluminium foil and coat the foil with vegetable oil or non-stick spray. If you have a mixer, fit it with the whisk attachment.
- Mix the berry puree, orange blossom water and 1/2 cup water in a large bowl or the bowl of a stand mixer and sprinkle the gelatine over to soften.
- Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage 118 – 120C (234-240 F).
- With an electric hand beater or mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Be careful as the mixture is very liquid and hot at this point and some may splash out of the bowl – use a splash guard if you have one. Whip until the mixture is very fluffy and stiff, about 15-20 minutes with an electric hand beater or 8-10 minutes with an electric stand mixer.
- Pour mixture into the foil-lined baking dish and smooth with an oiled spatula so that the top is level (it won’t completely fill the pan). Allow the mixture to sit, uncovered at room temp for 10 to 12 hours to set.
- Mix the icing sugar and corn flour in a bowl (or desiccated coconut if using) and sprinkle generously over the rested marshmallow slab removing any excess. Turn it out onto a cutting board, peel off the foil and dust with more sugar& flour mixture or desiccated coconut. Slice with a thin-bladed oiled knife or oiled cookie cutters. Dip all cut edges in sugar& flour mixture or desiccated coconut and shake off excess.
- If using, dip marshmallows in melted chocolate and allow to set.
Marshmallows will keep for several weeks at room temp in an air-tight container – but I can guarantee they won’t last that long